By Erin at $5 Dinners
Each of these green vegetable dishes are not only healthy and lower in
calories than a traditional casserole, they won’t take up any space in
the oven. Each vegetable can be prepared on the stove top and won’t
need any of that precious “Thanksgiving morning oven time”!
Green Beans and Garlic
2 lb. fresh green beans
4 cloves garlic, peeled and sliced
4 Tablespoons extra virgin olive oil
Salt and pepper
Snap or cut the stems off the green beans. Rinse well and pat dry.
Place oil in skillet and set heat to medium-high. Add green beans and garlic slices. Saute for 4-5 minutes, until green beans turn a brighter green. Serves 8-12. Cost: approximately $4
Sauteed Asparagus
2 lb. fresh asparagus
4 Tablespoons extra virgin olive oil
Salt and pepper
Snap the ends off the asparagus. Hold each end of the asparagus and push ends together away from you. Allow the asparagus to “naturally” snap. Rinse and pat dry. About 15 minutes before sautéing the asparagus, drizzle oil over the asparagus and let sit. Saute asparagus with olive oil over medium-high heat in skillet for 4-5 minutes. The asparagus will turn brighter green. It is ready to serve! Serves 8-12. Cost: $3.50
Lemon Broccoli
8-12 heads of broccoli
Lemons
Steam broccoli in steamer for 3-5 minutes. Slice fresh lemon into 6-8 wedges. Serve lemon wedges next to broccoli and suggest that guests squeeze lemon over their broccoli. Serves 8-12. Cost: approximately $6
What are your favorite vegetables to serve at Thanksgiving? The traditional green bean casserole or something else? I’d love to hear!
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